Baby Bok Choy with Garlic and Ginger

Have you ever been in a vegetable side dish rut where it’s either green beans, peas or corn with dinner?

It happens to me often.

The good news is that it’s easy to break out of such a rut because there are so many different kinds of fresh veggies at our fingertips.

For a veggie change up, I like to make baby bok choy.

It used to be hard to find baby bok choy in the market but now it seems to be available most all of the time.

It’s even in the produce department at Walmart.

Baby bok choy has a mild cabbage taste (which makes sense since it’s a type of Chinese cabbage), and I especially like it cooked to where the bottom ends of the stalks have a slight crunch to them.

In this recipe, the baby bok choy is lightly sautéed, and then steamed in a skillet with fresh minced garlic and ginger root.

Then it’s topped with a drizzle of quick sauce made from the leftovers in the pan (garlic, ginger, soy sauce) plus sesame oil.

Sooo good.

So let’s check out the ingredients and how to make it.

Ingredients – baby bok choy, garlic, ginger, olive oil, soy sauce, sesame oil, water and sesame seeds (optional for garnish).

Here’s how to make it.

First, rinse the bok choy really good.

Especially in the middle and in between each stalk (this is where sand and grit may be).

On a cutting board, carefully cut off the excess stem ends at the base of each bunch of bok choy.

Be careful not to cut too much of the stem end off or the stalks won’t have anything to hold on to and they’ll fall off from the bunch.

Next, cut the bok choy in half lengthwise.

Once each bunch is cut in half, if you like, you can give the bok choy another rinse in between each stalk since they’re more accessible (it’s so awful to bite into something that has a gritty crunch that shouldn’t be there).

Then peel and mince both the garlic and ginger root.  Set aside.

Heat a skillet on low heat and add olive oil.

With a heat resistant spatula, spread the olive oil around the pan (or carefully tilt the pan to spread the oil).

Add the garlic and ginger to the pan.

Stir the garlic and ginger in with the oil…

…this not only coats the garlic and ginger but also adds flavor to the oil.

Let cook (while stirring) until the garlic and ginger start to sizzle (about 3 minutes).

Next…

…lay the bok choy in the pan cut-side-down.

Pack the bok choy into the pan in a single layer.

In the 12-inch skillet that I used, I was able to put 10 halves (5 small bok choy bunches) in the pan.

The amount that can fit in this size skillet would depend on how big the bunches of baby bok choy are.

Let cook in the pan for 2 minutes and then…

…drizzle water over the bok choy…

…and cover with a lid (don’t be like me and pick the wrong size pan lid out of the kitchen cabinet…oh well, if it works why not right?).

Let the bok choy steam (still on low heat) for 3 minutes…

…or until it’s just tender when pierced with the tip of a knife (but still has a slight crunch to it at the wide end of each stalk).

Drizzle soy sauce on top of the bok choy.

Transfer the baby bok choy from the pan on to a serving dish.

Remove the pan from the heat…

…and carefully transfer the remaining contents (bits of garlic and ginger, and liquid) from the pan into a small bowl.

In the bowl, add sesame oil…

…stir…

…and drizzle on top of the baby bok choy.

Serve warm as a side dish…

…either cut-side up…

…or cut-side down.

Garnish with sesame seeds (optional).

And dig in.

Thank you so much for stopping by!

More Asian inspired recipes:

Mango Orange Walnut Shrimp

Pan-Fried Pork and Cilantro Dumplings

Sweet and Spicy Chicken with Rice

Fried Rice with Pineapple and Onions

Tempura Shrimp with Honey Mustard Dipping Sauce

Shrimp and Fried Rice

Shrimp Spring Rolls

Easy Peanut Sauce

Garlic Wasabi and Sage Green Beans

Chinese Chicken Salad with Won Ton Chips

Turkey Egg Rolls

Grilled Cilantro Burger Sliders with Teriyaki and Pineapple

Won Ton Cheese Bites

Chicken Cashew Stir-Fry with Whole Wheat Pasta

Veggie and Chicken Spring Rolls

Baby Bok Choy with Garlic and Ginger

Yield: Serves 3 (may vary depending on the size of bok choy)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

5 small bunches of baby bok choy
1 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon minced or grated (peeled) ginger root
3 tablespoons water
1/2 teaspoon sesame oil
3 pinches sesame seeds (optional for garnish)

Directions:

Rinse the bok choy really good. Especially in the middle and in between each stalk (this is where sand and grit may be). On a cutting board, carefully cut off the excess stem ends at the base of each bunch of bok choy. Be careful not to cut too much of the stem end off or the stalks won't have anything to hold on to and they'll fall off from the bunch. Cut the bok choy in half lengthwise. Once each bunch is cut in half, if you like, you can give the bok choy another rinse in between each stalk since they're more accessible.

Heat a skillet on low heat and add olive oil. With a heat resistant spatula, spread the olive oil around the pan (or carefully tilt the pan to spread the oil). Add the garlic and ginger to the pan. Stir the garlic and ginger in with the oil, this not only coats the garlic and ginger but also adds flavor to the oil. Let cook (while stirring) until the garlic and ginger start to sizzle (about 3 minutes). Then, lay the bok choy in the pan cut-side-down. Pack the bok choy into the pan in a single layer. In a 12-inch skillet about 10 halves (5 small bok choy bunches) may fit in the pan if the bunches are on the small side.

Drizzle water over the bok choy and cover with a lid. Let steam (still on low heat) for 3 minutes or until the bok choy is just tender when pierced with the tip of a knife (but still has a slight crunch to it at the wide end of each stalk). Drizzle soy sauce on top of the bok choy. Transfer the bok choy from the pan on to a serving dish. Remove the pan from the heat and carefully transfer the remaining contents (bits of garlic and ginger, and liquid) from the pan into a small bowl. In the bowl, add sesame oil and stir. Drizzle the sauce on top of the bok choy. Serve warm as a side dish, either cut-side up or cut-side down. Garnish with sesame seeds (optional).

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